Farm Share Week 21 (Oct 23-25, 2013)

Farm Share Week 21 (Oct 23-25, 2013)

This is the second-last week of farm share, and the last week for some of you with biweekly boxes. It’s hard to believe another season is over, but admittedly my motivation go harvest out in the fields cools off with my frozen toes. On a warmer note, this week’s bin is just crying out for some good soups. I believe everything in your box would be delightful in one of 3 soup ideas listed below. This week there are some back to back frosts happening, so the fields are pretty much empty now, save a few frost-hardy crops. Delightfully, there are still many different items available and I didn’t have a need to desperately hoard things to have enough for your last few boxes. This time of year I get very possessive of everything grown on the farm that’s in limited quantity. I don’t want to end up giving you 3 types of kale in your box at once, and I won’t need to. Phew!

Perhaps you are eager to pick out your own comfort food staples from the grocery store after a season of creatively cooking the farm-fresh variety we sent your way. For those faced with a limited organic selection (especially in Durham), one of the farm’s owners, Ted has opened up Teddy’s Organic Market in downtown Uxbridge, (www.teddysorganicmarket.com). Those of you from urban areas still wanting home delivery and as much of local produce as you can get through the winter and spring may wish to check out https://toronto.greenearthorganics.com . I have long wanted to create a winter share myself, but desiring to put my best into both home and work life means keeping farm share seasonal for now.

Half Shares

red swiss chard

green kale

jerusalem artichokes (not sure about this new tuber? Learn to love it for all the good stuff in it- see a nutrition profile here on this iron and potassium powerhouse http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2456/2 ). Mash it together with mashed potatoes for an easy nutrition boost. No need to peel the skin, just wash well). I’ve even eaten mine in a twist on shepherd’s pie.

Buttercup, butternut or delicata squash

carrots

red beets

garlic chives

red radish

celery

green peppers

Whole Share

red swiss chard

green kale

jerusalem artichokes (not sure about this new tuber? Learn to love it for all the good stuff in it- see a nutrition profile here on this iron and potassium powerhouse http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2456/2 ). Mash it together with mashed potatoes for an easy nutrition boost. No need to peel the skin, just wash well). I’ve even eaten mine in a twist on shepherd’s pie.

Buttercup, butternut or delicata squash

carrots

red beets

garlic chives

red radish

celery

green peppers

red cabbage

leeks

baby bokchoy

eggplant

coloured peppers

Recipes

This one’s been circulating around facebook and it made me happy to see a recipe with in-season produce! From www.mindbodygreen.com

Harvest Minestrone With Quinoa and Kale

Ingredients

1 sweet onion (or sub one leek- save greens of leek and add later in cooking)

2 celery stalks

3 carrots, finely diced

2 tbsp. Olive oil (or enough to cover the bottom of the pot)

2 cloves garlic, finely chopped

2 cups fresh zucchini (sub for chopped radish)

2 cups green beans- cut in 1 in. pieces

1 bell pepper- medium diced

1 28oz can crushed tomatoes

2 28oz cans water

1 15oz can chickpeas

1 cup quinoa

2 cups kale, stems removed

1 tsp. Turmeric (or to taste)

pinch of red pepper flakes

salt and pepper to taste

garnish with parmesan to taste and chopped garlic chives

Directions

1. Place a large stockpot over medium heat heat and add onions, carrot and celery. Cook for about 5 mins or until softened. Add the garlic and a pinch of red pepper flakes and cook for about 1 min or until garlic begins to colour.

2. Add the zucchini and green beans, season with salt and pepper, add the turmeric, stir and cook for about 3 mins. Add the tomatoes and water, raise heat to high and bring to a boil.

3. Lower the heat to medium-low and allow the soup to gently boil uncovered for 20 mins. Add quinoa and cover for 15 mins. Remove the cover, add kale and canned beans (more water if needed), bring back to a gentle boil and cook for another 5 minutes or until the kale is tender.

Grate the parmesan, add garlic chives and serve (or do in individual servings).

Creamy Dairy-Free Jerusalem Artichoke and Leek Soup

An easy and amicable soup that eats a potato soup’s heart out nutrition-wise.

Melt the oil in a medium-sized saucepan over high heat, add garlic and leek whites and cook until soft, about 2 mins. Add jerusalem artichokes and sautee about 2 mins. Add stock and leeks and simmer until chokes are tender. Add milk substitute (if using) and bring back to a boil. Season with salt and pepper.

Puree in blender until smooth. Strain through a fine sieve (I never remembered doing this and it tasted fine to me). Keep warm. Sprinkle with chive and serve.